Step 1

Preheat oven to 160C.

Step 2

Grease your tart tin and sift 1 tbs of cocoa powder atop the butter, spread evenly so the entire surface is coated and tap out any excess. Set aside.

Step 3

Peel your pears and place into a medium saucepan with 4 cups water, 1 cup caster sugar and 1 cinnamon stick.

Step 4

Place the saucepan over a medium heat and allow to simmer until the liquid has roughly halved. Take off the heat and allow your pears to cool in the liquid. Reserve liquid for the base and filling.

Step 5

To make the dough, into a food processor, place 2 cups plain flour, 2 tbs cocoa powder, 125g unsalted butter and 2 tbs white granulated sugar. Blitz briefly to combine.

Step 6

Add 1 egg and 2 tbs of poaching liquid to the food processor. Blitz until your dough clumps together in one large section.

Step 7

Sprinkle your bench with a small amount of cocoa powder, tip your dough out onto your bench, knead it a couple of times to bring the dough together, and then roll it out to roughly 2mm-3mm thick.

Step 8

Carefully place your dough into your pre-prepared tart tin, and press firmly into the corners.

Step 9

Using a sharp knife, cut any excess hanging over the edge of the tart tin and place in the oven to bake for 20 minutes.

Step 10

Retrieve tart from the oven and set aside.

Step 11

Place 1/4 cup cocoa powder, 6 egg yolks, 1/2 cup caster sugar, 2/3 cup thickened cream and 1 tbs reserved poaching liquid into a large saucepan. Whisk together gently over a low heat until the sugar has melted into your custard, avoid allowing the mixture to boil. Set aside to cool.

Step 12

Remove your pears from the poaching liquid, and cut them down the centre, gently remove the core with a spoon, and place cut side down onto your tart base. Repeat until all four pears have been halved.

Step 13

Once happy with your pear arrangement, pour your custard through a sieve and into a pouring jug, then gently pour your custard around your pears.

Step 14

Place back in the oven for 25 minutes.

Step 15

To avoid the custard cracking as it cools, open the oven door slightly and allow your tart to cool in inside for roughly 30 minutes before removing it and bringing it to room temperature.